My tips for healthier, quicker classics

Mijn tips voor gezonde, snelle klassiekers

Aah, the nostalgia! The smell of simmering stew, the steam hitting the windows, spoons scraping the plate one last time to mop up that last bit of sauce... it really takes me back! Belgian cuisine with plenty of butter, love, and time. It always makes me slow down a bit and think back. I still make them today, but with a little less fat, more vegetables, and a slightly shorter cooking time. Because, let's face it, we don't always have the time or inclination to spend three hours stirring pots. Luckily, there's another way. With a few clever tricks, you can make those delicious comfort classics like you'd make them at Mom's, but the quick, modern way.

my tips: Same classic flavor, less time, and more vegetables

Use your devices wisely: a Cookeo, slow cooker or pressure cooker does the hard work for you.
Replace heavy sauces with lighter alternatives:
Play with beer: Replace dark beers in stew with a fruit beer, wheat beer or non-alcoholic variant.
More vegetables, less meat: Add extra vegetables to stews (such as carrots, parsnips or mushrooms).
Serve with style: a beautiful bowl, a wooden spoon, candlelight – and you have an instant 'chez mami' atmosphere.
Smart fries alternatives: Bake fries in the air fryer or oven instead of the deep fryer.
Cook with feeling, not with stress: it doesn't have to be perfect. Belgian classics are all about warmth and enjoying together.
Twist on classics: Vol-au-vent with chicken and mushrooms? Make a version with turkey and zucchini, or replace the puff pastry with crispy toast. Ghent waterzooi is perfect with just fish and vegetables, or even as a creamy soup version. Give chicory rolls a twist with smoked salmon instead of ham, or use a mustard sauce instead of cheese sauce.

Hutsepot, guaranteed comfort in one pot

Whether you make it with bacon, chicken or sausage, hutsepot is pure nostalgia in a bowl. I like to make my version in the Cookeo: put everything in together and let it cook slowly. So simple, so Belgian.

HUTSEPOT in my Cookeo

Stew, like on Sunday at Mami's

Tender beef, dark beer sauce, fries on the side… that’s pure happiness. My tip? Use a quick stew method with a Cookeo or slow cooker. This way you get that deep flavor without spending three hours at the stove. And add a spoonful of mustard at the end for that typical Belgian touch.

stew

Vis-au-vent, creamy comfort, Belgian style

This is the dish that makes everyone happy. Those airy puff pastry bites with chicken, meatballs, and mushrooms… mmm.
For a quicker version: use pre-cooked chicken or leftovers from a roasted chicken and make your sauce in one pot. Creamy, homely, and ready within half an hour.

vis-au-vent

Pork cheeks, tender, sweet, and full of flavor

A dish that literally melts on your tongue. Slowly simmered in dark beer or red wine, with carrots and a spicy sauce. My tip? Make them in advance and gently reheat just before serving. It only makes them better. Serve with mashed potatoes or crispy fries for that ultimate bistronomic vibe at home.

pork cheeks

Veal blanquette, with a modern twist and full of memories

Blanquette is perhaps the most elegant comfort food available. Diced veal, carrots, creamy sauce and that hint of lemon... delicious. You don't necessarily have to spend hours on it. Make it the day before and it will taste even better. Serve with rice or mashed potatoes depending on your mood.

veal blanquette

Belgian classics

45min Medium

My tips for healthier, quicker classics